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Japanese Tea Types one Gyokuro


Gyokuro Tea: A guide

Gyokuro is the rolled form of shaded Japanese green tea leaf. What makes the Gyokuro tea leaf unique is that for the final month before harvesting, it is covered by shade. This shade prevents most of the L-Theanine, an amino acid, from converting into Catechins, the polyphenols responsible for most of the bitterness in other teas. As a result, Gyokuro tea has a sweet, unique taste that is distinctly sweet when compared to the sun-grown Sencha teas. Shading can take the form of trellises being erected above the plants and a drape with black netting; another method used in less high-quality Gyokuro involves wrapping the individual plants.

Gyokuro is Japan's most treasured tea, it is usually only produced in the Spring using the first flush tea, and its production is a very labor-intensive process.


L-Theanine is the so-called “Feel-good” Amino acid and is primarily found in the leaves of the tea plant Camellia Sinensis. While all teas have some L-Theanine, the largest quantities are found in the Gyokuro and Matcha teas. L-Theanine not only gives these teas their signature sweetness, but it also relaxes the body and mind. This comes from L-Theanine’s stimulation of the alpha brain waves, which produce a calming effect.

L-Theanine, combined with caffeine, can help melt away stress and anxiety and allows one to focus on the present task. This unique ability was praised by the Zen Buddhist monks, who popularized the use of tea in their meditation sessions